Vegan Pumpkin Chili
Ingredients
The base
-
3 ¼
cups
vegetable broth
-
½
cup
uncooked quinoa
-
15
oz
black beans, drained and rinsed
-
14
oz
diced tomatoes or fire roasted tomatoes
-
15
oz
pumpkin puree
The vegetables
-
¼
cup
chopped red bell pepper
-
¼
cup
chopped green bell pepper
-
1
cup
shredded carrot
-
½
medium
onion, chopped
-
2
cloves
garlic, chopped
-
½
small
chili pepper
The spices
-
1
tbsp
chili powder
-
¼
tsp
cayenne pepper
-
1 ½
tsp
sea salt
-
1
tsp
ground black pepper
-
1
tsp
ground cumin
-
1
tsp
oregano
Instructions
- Prepare the slow cooker by turning it to warm.
- Combine the vegetable broth, quinoa, black beans, diced tomatoes, and pumpkin puree in the slow cooker and stir well.
- Add the chopped bell peppers, shredded carrot, chopped onion, and garlic to the mixture and stir again.
- Incorporate the remaining spices and seasonings into the mixture, stirring a few times to combine.
- Set the slow cooker to high for 2 ½ to 3 hours or low for 5 to 6 hours, monitoring the last 30 minutes for desired thickness.
- Once cooked, taste and adjust salt if necessary, then serve in bowls with desired toppings.
Nutrition Facts (estimated)
Servings
6 servings
Calories
192
Total fat
2.6g
Total carbohydrates
34.3g
Total protein
10.4g
Sodium
0mg
Cholesterol
0mg
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